North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications







Printer Friendly
Previous | Next 28 of 36

Print | 3X5 | 4X6 | Full Page |

Pumpkin Wheat Muffins

1/4 cup milk
1/2 cup bran buds
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup canned pumpkin
1 egg, slightly beaten
1/4 cup vegetable oil
1/2 cup oats-old fashioned or quick cooking

1 tablespoon margarine
1/3 cup brown sugar
1 tablespoon flour
1/4 teaspoon pumpkin pie spice

Combine milk and bran buds; let stand 10 minutes. Stir together flour, sugar, baking powder, pumpkin pie spice, salt and baking soda. Combine canned pumpkin, egg, oil and milk mixture; mix with dry ingredients and stir until just moistened. Add oats and mix. Fill greased muffin pans or muffin papers 3/4 full.

Melt margarine; mix with sugar, flour and pumpkin pie spice until crumbly and sprinkle over batter. Bake at 425 degrees, 18-20 minutes.

Makes 10 large or 12 medium muffins.

Nutritional Information